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Crispy Kenyan Maru Bhajia’s

Maru Bhajia’s are an extremely popular snack in East Africa, especially in Kenya. Bhajia’s can generally be made with a wide range of vegetables including onions, fenugreek leaves, aubergines etc and even with fish. My version includes the use of rice to make them super crispy. I serve the bhajia’s with a tomato chutney and it often also served with “khatu” which is a sweet and sour tamarind sauce. If you’d like to omit the rice, mix all the ingredients with the sliced potatoes without using any water and fry.

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CategoryCuisineCooking Method
Yields3 Servings
Cook Time20 mins
 ¾ cup Daawat Basmati Rice, soaked for 2 hours
 ¾ cup gram flour
 1 tsp ginger-garlic paste
 23 green chillies
 Juice of 1 lemon
 Salt to taste
 4 potatoes, thinly sliced
 ¼ tsp turmeric powder
 Coriander leaves, finely chopped
 Oil for deep frying

Ingredients

 ¾ cup Daawat Basmati Rice, soaked for 2 hours
 ¾ cup gram flour
 1 tsp ginger-garlic paste
 23 green chillies
 Juice of 1 lemon
 Salt to taste
 4 potatoes, thinly sliced
 ¼ tsp turmeric powder
 Coriander leaves, finely chopped
 Oil for deep frying

Directions

Crispy Kenyan Maru Bhajia’s

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